Spicy Glazed Eggplant

Slender Asian eggplant magically holds its shape as you sauté it, without going mushy, and yet it collapses in the mouth with a final suggestion of its glaze, bold with Japanese seven-spice powder
and the gentle heat of fresh ginger.

Preparation

Rinse eggplant under cold water and dry well, pressing out any excess moisture.

Stir together mirin, soy sauce, ginger, and seven-spice powder.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.

Serve hot or at room temperature, sprinkled with chives.

Cooks' notes:
 Eggplant can be sliced, salted, rinsed, and pressed 1 day ahead. Chill, covered.
 Eggplant, without chives, can be made 2 hours ahead and kept at room temperature.

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Recent Review

i really like just how this recipe looks i eaten it before with my loved ones most of us enjoyed this we could have a family group gathering again and cook this recipe again soon this really is one tasty recipe you need to test it i guarantee you all you could should this its very tasty